Unless otherwise stated, all images, content and recipes are original and are the sole property of Mary Foreman, DeepSouthDish.com. No photographs or other content may be used without prior written consent.

Privacy Disclosure

Any personal information you provide (e.g., name, email address, etc) will never be released to any entities outside Deep South Dish. As with most websites and blogs across the Internet, third party vendors, including Google, use cookies to serve ads based on a user's prior visits to websites.

Affiliate Disclaimer

Deep South Dish is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products at amazon.com. Your support is greatly appreciated - Thank You!

Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Wednesday, December 22, 2010

A heirloom recipe, Old Fashioned Boiled "Drinking" Custard, was once used regularly as a simple drink meant to sooth the sick. It's a rich and creamy beverage, just like Grandma used to make, delicious anytime and an excellent base for homemade eggnog.

Old Fashioned Drinking Custard

Looking for the best eggnog recipe? Well, look no further than old fashioned boiled custard, because that is the beginnings of a most excellent eggnog. I'm pretty sure that boiled custard, or "drinking" custard as it was once commonly referred to, is decidedly southern. Not only is it a traditional drink in The South for the holidays, but it was often used to comfort those in the sick bed. I do know one thing for sure, we southerners absolutely do love our custards, and we love them in many forms.

Homemade custard in banana pudding is simply to die for, but I love a good old fashioned custard pie or a simple baked custard myself. Boiled custard is an old timey recipe that you really don't hear much about anymore, but when Mike, one of our Facebook readers brought it up, I knew it was time it found a home here. Essentially, boiled custard is simply the base for eggnog, but minus the alcohol.

Calling it a "boiled" custard is really a misnomer though, since you don't ever want a custard to boil, but rather to cook slowly. It's a very basic cooked custard really, similar to homemade custard for banana pudding, only thinner, but using the same procedure with a double boiler, and frequent, near constant stirring. You'll know that the custard is ready when it coats the back of a spoon and you can drag your finger through the middle, leaving a path. Since it's a drinking custard we strain it for creamy perfection. I use cheesecloth over a kitchen sieve.

Since this is the holiday season, I say go ahead and turn your drinking custard into a full blown eggnog by the simple addition of some liquor, whether by the glass or by the bowl. As always, drink responsibly. In truth, however, folks have been drinking old fashioned boiled custard without liquor for years. Like all egg custards, boiled custard is just simply heaven in a cup.

Recipe: Old Fashioned Drinking Custard

1 quart of half and half (or use a 50/50 mixture of heavy cream, whole milk, and/or half and half)

3/4 cup of granulated sugar

1 teaspoon of all purpose flour

6egg yolks, reserve egg whites

1 overflowing teaspoon of vanilla, almond, or rum extract, or to taste

Whipped cream, to garnish

Freshly grated nutmeg, to garnish

1/2 to 1 ouncebourbon or rum, per mug, or to taste, optional

{Punch bowl directions below}

Instructions

Pour cream or milk into the top of a double boiler. In a separate small bowl, whisk the sugar and flour together and when the water begins to boil, whisk the sugar and flour mixture into the milk. Separate the eggs, reserving the egg whites in the refrigerator for another use, or to add to eggnog, if desired. In that same bowl you used for the sugar, beat the egg yolks until lemon colored and thickened. Temper the eggs with a few scoops of the hot milk, adding the milk to the eggs a little at a time, and whisking constantly while adding. Transfer the tempered egg mixture into the hot milk, whisking constantly until fully incorporated.

Cook, stirring constantly, until mixture reaches 180 degrees on a candy thermometer, about 10 minutes. You'll know that the custard is ready when it coats the back of a spoon and you can drag your finger through the middle, leaving a path. Remove from heat and strain through a cheesecloth covered sieve; set aside to cool. Once cooled, stir in your choice of extract flavoring; add nutmeg to taste (I do about 12 passes on a microplane), taste and add additional extract or nutmeg, as desired.

Cover and refrigerate until cold. If desired, just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Whisk into the cooled custard before pouring into individual mugs. This step can be omitted if desired. Boiled custard can be used as a beverage, with or without a splash of bourbon or rum, and is also excellent over fresh or canned fruit, or when used as a dessert sauce over cake. Should keep about a week in the fridge.

To Prepare Eggnog for a Punch Bowl: Make multiple batches of this recipe, as needed, for the size serving bowl, but prepare each batch individually. Once cooled, add in the extract and nutmeg, and then combine batches together. Use a funnel to transfer into large gallon sized jugs to refrigerate overnight, or several hours until needed.

Just before serving, whip the egg whites separately with a pinch of cream of tartar, until fluffy. Shake the eggnog well, then add to the serving bowl and whisk in choice of alcohol. Drop dollops of whipped cream over the top of the serving bowl, and grate fresh nutmeg on top, if desired.

IMPORTANT: Add a little bit of liquor first to the serving bowl, the total amount will depend on the serving bowl size. If you are doubling this recipe, start with 1/2 cup, then taste before adding more liquor. Generally this doubled boiled custard recipe will take somewhere between 1 and 2 cups of bourbon or rum, or other variations, depending on tastes. Always start with a little, then add more to taste. Add dollops of the whipped egg whites to the serving bowl if desired, and gently fold in. Scoop into mugs and garnish individual mugs with whipped cream and freshly grated nutmeg, if desired.

Variations: Can use bourbon, whiskey, or rum each alone, or in combination with sherry, cognac, or brandy, if desired.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Hey Sandy! Since my site centers a lot around many of the old classic, heritage recipes, that does tend to happen around here a bit. ;) Thanks so much for stopping by and taking the time to comment. Merry Christmas!

I'm going to have to make this recipe this Christmas. I've lived in NW Arkansas for almost 16 years, and to my horror and dismay they do not sell Boiled Custard here and even worse - they don't even know what it is!! It's a crying shame I tell you. My mama always buys a whole bunch for when we visit at Thanksgiving and my husband gets his own bottle- LOL!

I'm originally from Tennessee, and Prairie Farms makes the world's BEST boiled custard (now they call it "Holiday Custard"). I have lived in Ohio for 12 years now, and have never been able to find it. I guess it must be a southern thing. So anyhoo, I was looking for some way to make it on my own, but every recipe I find seems too thin, and Prairie Farms is super rich and thick. This seems to be a little thicker than what I have been finding, as it contains actual cream, so I'm gonna give it a try and see what happens. If anybody has any idea as to how to make Prairie Farms "Holiday Custard" I'd be much obliged if you would drop me a line to clue me in. Thank you very much.

It's been 2 years since Canada Bear posted but I can honestly say this is as good, albeit a little thicker, than the boiled custard in stores. Sadly, I can no longer find it near me during the holiday season. I like it so much better than the egg nog as it's not as sweet.

My grandmother's recipe has an optional bit at the end that thickens it up. After putting the boiled custard into the fridge to cool overnight, beat some heavy whipping cream with a blender until it "peaks". Add to the boiled custard before serving.

For years I have been searching for a boiled custard recipe that was as good as what my grandmother made. Sadly that is one of the few items my mom did not have a recipe for. I made this and have to say it's the closest I have been able to get! This is awesome and so much better the next day when nice and cold and thick. I also discovered that this is beyond awesome over blackberries and have made it more than once.....Thank you.

My five year old had to have his tonsils and adenoids removed and I was looking for something that he could drink/eat that had milk and egg in it, and at least whole milk in it. When I read this was also used to soothe the sick, I knew I had to try this recipe. He loves it, and I've made it a couple of times,and he likes it both lukewarm or cold. Thank you for this recipe. I know I will make for other times other than when we have sickness or recovery in our home because it is delicious and simple. It stayed smooth and didn't get grainy. Your directions were easy to follow. This is a keeper!

Mary, I should share my dear mother's boiled custard recipe with you! She passed a year ago at 91 but I can assure you she made it for well over 60 years and there are more people who couldn't wait to get a quart of it. It was carried around as gifts for years. Hers had no flour - her secret was some mini marshmallows. It was literally equal amounts of milk and eggs - 8 cups and 8 eggs would make about 1/2 gallon. Scald the 8 cups milk. While it is heating combine in a mixer bowl 8 eggs, 1 1/4 cup sugar, pinch of salt. While the mixer is running, temper the eggs by slowly pouring in scalded milk. Then with a strainer handy - strain the combined egg and milk mixture back into the double boiler. Add 1 1/2 cup mini marshmallows. Cook slowly, stirring consistently until the mixture coats a spoon (or 180 degrees with a candy thermometer). Strain the mixture one last time back into your mixer bowl, add vanilla extract and let it run until it cools down enough to pour into a container and store. Serve cold with a cruet of bourbon for spiking. Creamy, rich, smooth as silk! Will keep for a week in the refrigerator from Christmas to New Year!

I've never had boiled custard. Definitely sounds good! However I'm a huge fan of Southern Comfort Eggnog and to me it's the best store bought eggnog you can find. Rich, creamy, thick, and all around yumminess! So, does this recipe taste like that?

Well at the moment, I don't have the two in front of me for a taste comparison, but I would say yes, they are very similar. :) It's a little like trying to compare homemade anything to something similar that is pre-packaged and intended to sit on a shelf for some length of time though - isn't homemade always the best and freshest? This recipe is made with fresh ingredients for immediate consumption - whole milk, cream and/or half & half, sugar, a bit of flour for thickening and egg yolks with fresh extract or nutmeg. Southern Comfort, which is convenient to pick up when you just want some egg nog - and a product that I also enjoy myself occasionally - is a pre-made product containing those same ingredients except along with sugar, it's also sweetened with two forms of corn syrup including high fructose along with artificial flavorings. It's a big sweeter to me due to the heavy use of corn syrup and it also contains a variety of emulsifiers and stabilizers and chemical additives all to help keep it creamy on the shelf for a period of time. Something in it holds a little aftertaste to me, but it's still delicious. Hope that helps!

This recipe sounds like my Mississippi grandmother used to make. She always served it as dessert with homemade (hand-grated) coconut cake following Christmas dinner. It was heavenly!One year she made such a large batch, she didn't have a container large enough in which to store it. She had gotten a new waste basket for her bedroom. She just washed and scalded it, then turned it into a memorable punch bowl!!! We still laugh about it!

We make this every Christmas, using my Granny's recipe. Everybody helps stir. The adults "Doctor it up" while the kids drink it plain. It's a wonderful tradition. Thanks for posting these great old recipes.

We make this every Christmas Eve, using my Granny's recipe. The adults "Doctor it up", the kids drink it plain. It's a wonderful tradition. This is the first time I've seen this recipe anywhere. So many wonderful memories. Thanks so much.

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

Quantcast

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.